Fresh and dried fruits
Nature offers “sweetness” in the form of fresh fruits: plums, apples, pears, apricots and grapes from the neighborhood market or dried fruits (sulfate-free).
A fat free pleasure, rich in natural flavors, minerals and fiber. Dried fruits are 50% more caloric than fresh fruits. In the drying process, they lose moisture and the percentage of sugar rises, making them less perishable.
This more concentrated form also gives them a more intense flavor. Just as “candy” at the office, you shouldn‘t eat the whole bag. The amount counts!
Fresh baked fruit and honey were for the longest time the only sweeteners before sugar was discovered.
Tip: Add dried plums to a soup or lentil stew to give it a slightly acidy-sweet flavor and a pleasant “bite”.